Vegetarian Cuisine Is A Lot Older Than You Think

Ever wonder what it was like to be a vegetarian in the 19th century? Read on to find out!

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Hiltl was brain child of AmbrosiusHiltl, who decided to give up meat in order to quell his joint paint brought on by rheumatoid arthritis.

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Hiltl’s doctor suggested that a diet of raw vegetables, fruits and nuts could resolve most ailments, a theory promoted by the Swiss physician and nutritionist, Maximilian Bircher-Benner, who is famously credited with inventing muesli.

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Even though abstaining from meat consumption was practically shameful to the Swiss, Hiltl embraced his vegetarianism and fortunately there was a restaurant for him in Zurich called Vegetarians’ Home and Teeotaller Cafe. Hiltl frequented the place and eventually decided to buy it.

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The recipes needed some work though because they were just potato, rice and flour-based dishes sans meat.

During the war, meat became scarce, which affected the traditional restaurants, but not Hiltl.

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In 1951 Hiltl’s daughter took control of the menu. After an inspirational trip to India she returned to the restaurant with exotic spices and new recipes.

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She brought back a mushroom and curry sauce with fruit called The Colonial Curry, which has remained on menu.

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Peter Vauthier, the head of Hiltl guest relations, claims that the Indian influence paved the way for “experimental” food in the 60s and 70s like canned pineapple and lychees. "Canned fruit was very exotic and trendy.We mixed them with curry and it was very popular," Vauthier explained.

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Today the restaurant is a buffet style and emphasizes fresh ingredients, which has impressed food critics.

The most popular dish on the menu is a typical Swiss dish called Zürich Geschnetzeltes with Rösti, which is typically made with mushrooms and small pieces of veal in a cream sauce with potatoes.

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Take a look at some other tasty meatless dishes. You don't have to be a vegetarian to enjoy these!

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Wild Mushroom Goulash

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungarians love its warm, heady flavor. For the best results, be sure to open a fresh container.